Try this easy Southwestern Black Bean Salad

SUNDAY (Family) — The family is in for a treat with your ROASTED CHICKEN on the menu today. Pair it with MACARONI SALAD: Cook 8 ounces macaroni according to package directions; rinse and drain. In a large bowl, mix together 1/2 cup lowfat mayonnaise, 1 grated carrot, 1 rib chopped celery, 1 1/2 tablespoons cider vinegar, 1 tablespoon pickle relish, 1 teaspoon sugar and 1/8 teaspoon pepper. Stir mixture into macaroni; toss to mix and refrigerate. Sprinkle with paprika before serving.

Add steamed ASPARAGUS, a GREEN SALAD and DINNER ROLLS. NO-BAKE CHEESECAKE is a great hot-weather dessert: Beat 2 (8-ounce) packages of softened reduced-fat cream cheese, 1/3 cup sugar and 1 tablespoon pure vanilla extract with an electric mixer until smooth. Fold in 2 cups frozen whipped topping (thawed) until blended. Spoon into 1 (6-ounce) graham cracker pie crust. Cover lightly and refrigerate 3 hours or until set. Top with FRESH BLUEBERRIES.

Save 2 cups chicken and some cheesecake for Tuesday.

MONDAY (Meatless)

— Try not to lick your plate when you finish this CHEESY PASTA (see recipe). It’s that good. Serve with a SPINACH SALAD and GARLIC BREAD. Enjoy NECTARINES for dessert.

Save enough Cheesy Pasta for Tuesday.

TUESDAY (Heat and Eat)

— CHEESY CHICKEN PASTA will be ready in no time. Mix the leftover pasta and the leftover chicken and heat on medium low. Add a little unsalted chicken broth

or water to thin, if desired. Serve with MIXED GREENS and ITALIAN BREAD. How about a slice of leftover CHEESECAKE for dessert?

WEDNESDAY (Kids) — When the kids hear that

SLOPPY JOE MEATBALL SUBS (see recipe) are for dinner, they will be at the table with big appetites. Serve the quick and easy meal with CARROT SALAD. KIWIS are for dessert.